Recipe
Cod Meunière with Lemon Butter Spice Sauce
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The Dish we recommend for this recipe. |
Cod sauteed slowly at a low temperature so it stays beautifully plump, served under a fine sauce of lemon, butter and spice (Dish 2). The sharp, appetising sauce goes perfectly with the savoury sweetness of the cod. It is also excellent piled onto a baguette or another crusty bread.
Ingredients (serves 2)
- Cod (fillets): 200g (2 pieces)
- Garlic (sliced): 1 clove
- Dish Symphony No.2: 1/2 tsp
- Salt: to taste
- Olive oil: 1 tbsp
- Lemon juice: 1.5 tbsp
- Butter: 20g
Method
- Sprinkle salt over the cod (fillets): 200g (2 pieces) and leave for 10 minutes.
- Put olive oil: 1 tbsp and garlic (sliced): 1 clove in a frying pan and set over low heat.
- When the garlic becomes fragrant, pat the cod dry with kitchen paper, add it to the pan, put the lid on and cook for 3 minutes, still over low heat.
- Turn the fillets over, put the lid back on and cook for 2 more minutes over low heat.
- Using a fish slice, lift the cod out without breaking it up and arrange it on a plate.
- In the pan with the cooking juices still in it, melt butter: 20g over low heat, add lemon juice: 1.5 tbsp and Dish Symphony No.2: 1/2 tsp, and heat while stirring.
- When it thickens, taste and adjust with salt. (Season to your own liking.)
- Spoon the sauce over the cod and it is done.
The Inspice used in this recipe
No measuring, and dispatched in one to two business days.
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Other recipes you can make with Dish Symphony No.2
With just one of them, these dishes are open to you.
